Pure Monk Fruit Sweetener

what is Pure Monk Fruit Sweetener?

Pure Monk Fruit Sweetener is precious Chinese Medicine for both food and Medicine, Its siraitin is 300 times sweerer than sucrose and doesn't generate heat. It is a valuable raw material in the beverage and candy industry and best substitute for sucrose.

The main components of monk fruit extract are mogrosides, especially mogroside V, which is about 300 times more soluble than sucrose, but its structure is not stable in this extract. Unlike "regular monk fruit extract," pure monk fruit extract has a strong and pungent aroma. It comes in a white, fine, crystalline powder. Organic monk fruit does not require cooking or processing and is approved by the EU ECOCERT or the US USDA, making it suitable for infants, children, and pregnant women.

Some brands that call themselves "pure monk fruit sweeteners" actually add erythritol or inulin to sweeten the product. True monk fruit sweeteners are described only as "monk fruit extract" on their product labels, with a glycoside content of ≥25% (HPLC standard).

Sost mogrosides Specification

Monk fruit extract powder contains non sugar sweet ingredients, mainly triterpene glycosides: momordica grosvenorii glycosides V and IV, the sweetness of glycoside V is 256-344 times that of sucrose, and the sweetness of glycoside IV is 126 times that of sucrose. It also contains a large amount of glucose, with fructose accounting for 14%. It also contains 26 inorganic elements such as manganese, iron, nickel, selenium, tin, iodine, molybdenum, proteins, vitamins, etc. The seed kernel contains 41.07% oil, including fatty acids such as linoleic acid, oleic acid, palmitic acid, stearic acid, palmitoleic acid, myristic acid, and lauric acid.

COA

1.A sweetener without any calorie which is beneficial for diabetic.

2.Strong antioxidant properties.

3.To relieve cough and expectorant.

4.To improve immunity.

5.Does not stimulate insulin production or fat storage.

6.To protect liver.

7.Promoting heart health.

8.Improving digestive.

Can it completely replace sucrose?

In baking applications, pure monk fruit sweeteners need to address the "volume loss" issue. For example, in cakes, for every 100g of sucrose, 0.3g of pure monk fruit powder and 97g of almond flour can be substituted to provide structure. Experiments show that its caramelization temperature (165°C) is lower than that of sucrose (160°C), requiring a 10-15°C reduction in baking temperature.

The advantages are significant in the beverage sector: Testing by one milk tea brand showed that adding 0.04g of pure powdered monk fruit sweetener to 500ml of tea achieves 10% the sweetness of sucrose, without any flocculation reaction with dairy products. However, it should be noted that high concentrations (>0.05%) may produce a licorice aftertaste, and it is recommended to add 0.5% erythritol to optimize the taste.

where to buy Pure Monk Fruit Sweetener?

Sost Biotech is a high-tech enterprise, owns a 5,000-acre organic cultivation base (certificate number: 096OP2100005). Using low-temperature countercurrent extraction technology, it produces 200 tons of pure monk fruit sweetener annually. Special services include:

Customized glycoside content: Available in various specifications ranging from 20% to 60%, with a minimum order of 1kg.
Cross-border certification: Dual certification from the US FDA and the EU Novel Food Ingredient.
Technical support: GB 7718-2011-compliant label templates are provided to assist in filing "zero sugar" claims.
Purchasing process: Submit request → Receive COA report → Factory samples (50g free) → Sign quality agreement → Direct cold chain shipping via Deppon/SF Express, with delivery from Guangxi to Shanghai within 36 hours.

Contact Email:info@sostherbusa.com

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